Tradisi Merti Dusun

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Tradition of Merti dusun is conducted simultaneously in one village at Punden (a grave considered the origin of the community in a region) and Cemoro (a revered punden located near the entrance of Cemoro village). This event is a form of gratitude related to the harvest that the community has received. Ubo rampe or peranti (equipment) used includes a small bucu (tumpeng) with a complete array of side dishes, one of which is ayam ingkung (a whole chicken cooked for a long time with coconut milk and spices). For the large gunungan (tumpeng or part of Ubo rampe?), it contains vegetables from the harvest. Additionally, there are traditional foods served as part of the event. One of them is Pethot, a food made from glutinous rice flour filled with coconut mixed with brown sugar, then poured with kinca (brown sugar syrup). The Cemoro area has an extraordinary variety of local foods, including Entho-entho, kue cucur, lemet, and gendar sego jagung. There is one food that Mr. Nardi mentioned as having disappeared, namely Mentho. This food is made from dedek (rice mill residue) that is fermented for 3-4 days, mixed with chili and salt. This food is believed to be high in probiotics and good for the detox process, but unfortunately, it has now disappeared.